• ¾ cup sugar
  • ½ cup heavy cream
  • 1 tbsp glucose
  • 1 tsp vanilla extract
  • ½ tbsp butter
  • 10 oz sliced pear
  • 1 tbsp butter
  • 1 ¼ oz sugar
  • 1 tsp cornflour
  • 1 tbsp water
  • 1 tbsp caramel
  • Empanada dough


  1. Boil heavy cream, glucose and vanilla extract. Set aside.
  2. In a medium saucepan over medium heat, melt down the sugar. Stir with a whisk if necessary to help dissolve the lumps.
  3. Once the caramel is a deep copper color, remove from heat and immediately stir in the cream mixture.
  4. Add the butter, combine and transfer to a container to cool completely.
  5. Peel and slice the pears. In a small saucepan, melt the butter together with the sugar.
  6. Add the pears and cook over medium heat for over 10 minutes. Dissolve the cornflour into the water and pour it into the mixture.
  7. Add the caramel and continue cooking for 5 minutes. Set aside and let it cool.
  8. Preheat oven to 395°F. Place the pear filling at the center of the empanada dough, fold it in half, and close.
  9. Bake the empanadas at 395°F for about 10-12 minutes or until they are golden brown and slightly darker around the edges. Once baked, pour caramel threads on top.